[English Sub] Steamed Pork Ribs | Dim Sum 101

[@overdolp9832]

多謝大c，好喜歡睇你嘅視頻 專業，認真👍👍👍

[@fooK-xo1ky]

配料勁多制作認真色彩鮮明，正!

[@susieangelo6410]

Thank you Chef C for all the helpful tips for true tasty and tender successful ribs.

[@vincentzhu810]

多谢大c师傅传承经典点心。

[@waimengcheong6881]

謝謝大師，好👌好味呀！👍

[@MrQster888]

love the channel !! tried this receipt and OMG!!! its amazing !! great tasting ribs ! simple and easy instruction thanks for sharing miss bic

[@daveheel]

Can you buy shallot oil and crispy onions at the asian grocery? I've never seen it before.

[@susiana9039]

The pork ribs look so juicy and tender. I'll follow this step to cook it. 谢謝。

[@sammelee9323]

大 C大廚您好，陳經二十多年前尖沙咀東部一間在好時中心二樓一間酒家名叫福（復）苑蒸出豉汁排骨吃入有點青甜口味十分好吃不知是否用冰糖或片糖處理效果呢？多多指教！

[@maylui5474]

多謝大C，

[@fishfish6797]

新鮮排骨 一定唔需要落梳打粉 請不要誤導網友 謝謝

[@josephlin_2003]

👍👍👍

[@sidadaako4061]

What brand of chili bean sauce (douban jiang) do you use?

[@smlai9479]

乱up,冇料充大C

[@AnitaSpankyBB]

Very nice and tasty looking, gonna give this a try but will skip the part where you rinse the pork for 15 mins under a running tap as it I feels it's a little wasteful

[@thebickitchen]

Ok then you should wash away the starch solution

[@denden128]

請問如果唔落[豆辦醬]味道會唔會有好大分別?

[@thebickitchen]

可以唔落

[@sabrinayeung3116]

甘多工序，蒸排骨要早一日醃，又要用大量清水沖洗，酒樓d排骨先甘好味？

[@thebickitchen]

酒樓仲加左梳打粉，會更鬆化

[@ngrachel6738]

點解浸排骨要用糖同豆粉？係咩原理？謝謝！

[@yatwingyuen893]

用急冻排骨用多少食粉，梘水要幾多？

[@user-ze7go8is2u]

洗碟都有排洗

[@laulexus4525]

蒜酥？蒜蓉？

[@waichungleung6314]

😎😋👍

[@johanjulies7740]

👍

[@tansiewnai477]

赞👍

[@annietong2336]

留口水……

[@touch5565]

請問生粉是什麼

[@thebickitchen]

馬鈴薯澱粉，中菜常用，一般叫”生粉”。坊間有稱粟粉、木薯粉為生粉，為免攪錯，特別指明成份是馬鈴薯。

[@yipmiss1435]

碗碟都十只八只，睇到都煩

[@annieluu7485]

多谢大c豆鼓需要冼吗?

[@shaddragt7329]

算啦，都系去酒楼吃啦

[@mydonno1223]

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